Thursday, 18 August 2011

Thin Mint Pie...

    • 45 Thin Mint Cookies, divided use
    • 1/4 cup (1/2 stick) butter, melted
    • 1 pkg. (8 oz.) cream cheese, room temperature
    • 1/3 cup sugar
    • 8 ounces thawed Cool Whip Topping
    1. Place 24 Thin Mints into the bowl of a food processor and pulse until the cookies have been crushed into fine crumbs; mix with butter until well blended.
    2. Press firmly onto bottom and up sides of 9-inch pie plate. Refrigerate crust while preparing filling.
    3. Coarsely chop the remaining (21) cookies; set aside. Beat cream cheese and sugar in medium bowl with electric mixer on medium speed until light and fluffy. Add chopped cookies and whipped topping; folding gently until well blended. Spoon into prepared crust.
    4. Refrigerate at least 2 hours or until firm. Garnish with whipped topping and additional cookie crumbs.

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